Ingredients
- 2 cups butternut squash, roughly chopped (about 10 oz)
- 2 tbs olive oil
- Salt and black pepper
- 4 oz cream cheese, softened
- 1 tsp garlic paste, or minced garlic
- ½ cup shredded Parmesan
- 1-2 tbs heavy cream, as needed
- Fresh parsley, to garnish
Instructions
- Preheat the oven to 375F,
- Place the squash on a small baking sheet and drizzle some olive oil over. Season with salt and pepper, and roast until tender – about twenty minutes.
- Add the cooked squash to a blender, together with garlic paste, softened cream cheese, and shredded Parmesan. Blend until smooth.
- Taste for seasoning and add salt and pepper if necessary. If the dip is too thick, add a tablespoon or two of heavy cream, and blend again.
- Spoon the dip into a serving bowl and garnish with fresh parsley for some extra color. This dip is extra delicious when served warm!